Recipe of Perfect Thai tea Brulee - vegan - no torch

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Thai tea Brulee - vegan - no torch. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Thai tea Brulee - vegan - no torch Recipe. Zero waste tip this week: - People use torch to burn the sugar for traditional Creme Brulee. If don't want to buy an extra torch just for this dish then make it this way, I find it taste just as good.

You can cook Thai tea Brulee - vegan - no torch using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Thai tea Brulee - vegan - no torch

1. Prepare 1 tbsp of thai tea leaves.
2. Make ready 200 ml of rice milk/plant based milk.
3. You need 200 gr of silken tofu (drain excess water).
4. Make ready 80 gr of soft icing sugar mixture.
5. Take of vanilla essence (optional).
6. Make ready 50 gr of sugar.
7. It’s 2 tbsp of water.
8. Make ready of dragonfruit and mint as garnish.

A recipe for making creme brulee without a kitchen torch.A torch is handy in giving the creme brulee that burnt topping without really heating the rest of the previously chilled creme.But there's a workaround if you don't have a torch.Crème brûlée is a French dessert that literally means "burnt cream," it's a custard with a caramelized shell coating the top.

Thai tea Brulee - vegan - no torch instructions

1. Bring rice milk, soft icing sugar mixture, tea leaves to boil for 5 minutes..
2. Drain and separate tea leaves from milk, blend together with tofu until smooth, pour into ramekins and add hot water to baking tray.
3. Bake for 30 minutes at 150-160c and let it set overnight or 3 hours minimum into fridge.
4. Add sugar and water to pan, let it boil gently, when its turn brown, take off from heat then pour onto the top.
5. Scoop out dragonfruit balls, garnish and serve.

This creme brulee is an easy way to bring Thai flavours into a beloved classic.It's also a perfect candidate for being "Thai-ified".The flavour of Thai tea works wonders with the creaminess of the custard, and the slight bitterness of the tea actually balances the richness and sweetness, making it.

The contrasting layers make it one of my favorite recipes.It's generally served in individual dishes called "ramekins.It really doesn't get much better than this!I used coconut milk for. creme brulee torch appareil brule cellulite cadbury creme egg twisted ceinture brule graisse brule graisse creme brulee set creme brulee ramekins creme brulee powder creme brulee milk tea More.It's refreshing, you can make it ahead of time, impress your friends and family by torching it in front of them, and its a no-bake custard that you can whip I have never been one of those people until I tried this Pistachio Creme Brûlée vegan style custard.